Crispy Sticky Mongolian Beef is a delicious dish featuring thinly sliced, crispy beef coated in a sticky, sweet, and savory sauce made with garlic, ginger, and green onions. This easy-to-make recipe is packed with bold flavors and comes together in just 30 minutes, making it perfect for a weeknight dinner or a special occasion.

INGREDIENTS YOU’LL NEED:

1 lb flank steak, thinly sliced (slice against the grain for tenderness)
¼ cup cornstarch (for coating the beef to make it crispy)
½ cup soy sauce (use low-sodium if preferred)
¼ cup brown sugar (for a sweet caramelized flavor)
2 tbsp hoisin sauce (adds depth and a touch of sweetness)
1 tsp fresh ginger, minced (adds warmth and a spicy kick)
2 garlic cloves, minced (for aromatic depth)
2 tbsp vegetable oil (for frying the beef)
¼ cup water (to thin the sauce slightly)
4 green onions, chopped (for garnish and added flavor)
½ tsp red pepper flakes (optional, for heat)
1 tbsp sesame oil (for a nutty finish)

HOW TO MAKE CRISPY STICKY MONGOLIAN BEEF:

Follow these simple steps to make this crispy, flavor-packed dish. It’s important to cook the beef in batches to ensure it stays crispy, and the sticky sauce brings everything together beautifully.

STEP-BY-STEP INSTRUCTIONS:

Prepare the beef:
Thinly slice the flank steak into strips, making sure to cut against the grain for tender meat. Toss the sliced beef in cornstarch, coating each piece evenly. Let the coated beef rest for 5-10 minutes to allow the cornstarch to adhere better.
Fry the beef:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, fry the beef in batches to avoid overcrowding the pan, cooking each piece for about 2-3 minutes per side until crispy and golden brown. Remove the beef and set it aside on a plate lined with paper towels to drain excess oil.
Tip: Make sure the oil is hot enough to fry the beef quickly and achieve a crispy exterior without overcooking the meat.
Make the sauce:
In the same skillet, reduce the heat to medium and add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the soy sauce, brown sugar, hoisin sauce, and ¼ cup of water. Bring the mixture to a simmer, allowing the sugar to dissolve and the sauce to thicken slightly. This will create the sticky, sweet base for the dish.
Coat the beef:
Once the sauce has thickened, return the crispy beef to the skillet. Toss the beef in the sauce until it’s fully coated. Stir in the chopped green onions and, if desired, the red pepper flakes for a touch of heat. Cook for another 2-3 minutes, letting the beef absorb the flavors and the sauce thicken further.
Finish with sesame oil:
Drizzle the sesame oil over the beef for a final layer of rich, nutty flavor. Stir to combine and remove from heat.
Serve:
Serve the Crispy Sticky Mongolian Beef hot, garnished with extra green onions if desired. Pair it with steamed rice or noodles for a complete meal.

HELPFUL TIPS:

Slice the beef thinly: Cutting the beef thinly against the grain helps ensure it cooks quickly and stays tender.
Don’t overcrowd the pan: Fry the beef in batches to maintain its crispiness. Overcrowding will steam the meat rather than fry it.
Adjust the sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar by a tablespoon.

DETAILS:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired
Diet: Dairy-Free

NOTES:

For added flavor, you can sprinkle toasted sesame seeds on top just before serving.
If you prefer a spicier dish, increase the amount of red pepper flakes or add a drizzle of sriracha to the sauce.

FREQUENTLY ASKED QUESTIONS:

Can I use a different cut of beef?
Yes, you can substitute flank steak with skirt steak, sirloin, or even ribeye. Just be sure to slice the beef thinly against the grain for tenderness.

Is this dish gluten-free?
To make this dish gluten-free, use tamari or gluten-free soy sauce and ensure your hoisin sauce is gluten-free as well.

Can I make this dish ahead of time?
While it’s best enjoyed fresh for maximum crispiness, you can prepare the sauce and slice the beef ahead of time. Fry the beef and toss it in the sauce just before serving for the best texture.

STORAGE INSTRUCTIONS:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the beef in a skillet over medium heat, adding a splash of water or extra soy sauce to loosen the sauce if needed.
Freezing: The beef can be frozen in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.

Crispy Sticky Mongolian Beef is a delicious dish packed with bold flavors and textures. Serve it with rice or noodles for a perfect meal that’s sure to impress!

Crispy Sticky Mongolian Beef Recipe

Author: Martha

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Description

Ingredients

Scale

1 lb flank steak, thinly sliced (slice against the grain for tenderness)
¼ cup cornstarch (for coating the beef to make it crispy)
½ cup soy sauce (use low-sodium if preferred)
¼ cup brown sugar (for a sweet caramelized flavor)
2 tbsp hoisin sauce (adds depth and a touch of sweetness)
1 tsp fresh ginger, minced (adds warmth and a spicy kick)
2 garlic cloves, minced (for aromatic depth)
2 tbsp vegetable oil (for frying the beef)
¼ cup water (to thin the sauce slightly)
4 green onions, chopped (for garnish and added flavor)
½ tsp red pepper flakes (optional, for heat)
1 tbsp sesame oil (for a nutty finish)

Instructions

Prepare the beef:
Thinly slice the flank steak into strips, making sure to cut against the grain for tender meat. Toss the sliced beef in cornstarch, coating each piece evenly. Let the coated beef rest for 5-10 minutes to allow the cornstarch to adhere better.
Fry the beef:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, fry the beef in batches to avoid overcrowding the pan, cooking each piece for about 2-3 minutes per side until crispy and golden brown. Remove the beef and set it aside on a plate lined with paper towels to drain excess oil.
Tip: Make sure the oil is hot enough to fry the beef quickly and achieve a crispy exterior without overcooking the meat.
Make the sauce:
In the same skillet, reduce the heat to medium and add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the soy sauce, brown sugar, hoisin sauce, and ¼ cup of water. Bring the mixture to a simmer, allowing the sugar to dissolve and the sauce to thicken slightly. This will create the sticky, sweet base for the dish.
Coat the beef:
Once the sauce has thickened, return the crispy beef to the skillet. Toss the beef in the sauce until it’s fully coated. Stir in the chopped green onions and, if desired, the red pepper flakes for a touch of heat. Cook for another 2-3 minutes, letting the beef absorb the flavors and the sauce thicken further.
Finish with sesame oil:
Drizzle the sesame oil over the beef for a final layer of rich, nutty flavor. Stir to combine and remove from heat.
Serve:
Serve the Crispy Sticky Mongolian Beef hot, garnished with extra green onions if desired. Pair it with steamed rice or noodles for a complete meal.

Notes

For added flavor, you can sprinkle toasted sesame seeds on top just before serving.
If you prefer a spicier dish, increase the amount of red pepper flakes or add a drizzle of sriracha to the sauce.